Sangria is a wine punch that originated in Spain. It is also quite famous in Mexico, Chile and Argentina. They say that there is no “authentic” way of making this drink. This is because the fruit varies, depending on the availability and season.

I chose two types of mixes – one with white wine and one with red wine. It mentions the use of some fruits, but use whatever you like. ¡Salud!

Red Sangria

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

2 Lemons

2 Oranges

2 Limes

2 Tbsp sugar

1 cup soda (7up, Fanta

2 Shots of gin or triple sec

1 Cup of raspberries or strawberries (thawed or frozen)

1 Small can of diced pineapples (with juice)

1 cup seedless grapes

4 Cups ginger ale

Wash the lemons, limes and oranges. Slice one piece of each into wedges. After, slice the rest into rings.

In a pitcher, combine the red wine, orange juice, gin and sugar. Mix well until the granules dissolve. Squeeze the juice from the fruit wedges and stir. Add the pineapples and fruit slices. Refrigerate overnight, so that the flavours infuse together.

Add the ginger ale, grapes, berries and ice before serving.

White Sangria

1 cup water

1 small bunch fresh mint

1/2 cup sugar

3 cloves

4 short cinnamon sticks

3 1/4 cups dry white wine

2 cups sparkling apple cider

1/2 cup orange juice

2 small apples cut into chunks

2 small oranges, sliced thin crosswise

2 small peaches, peeled and cut into chunks

In a saucepan, combine the water, cloves, mint, sugar and cinnamon sticks. Let it simmer for 3-5 minutes or until the sugar granules melt. Stir occasionally. Set the mixture aside and let it cool. After, strain the mixture and discard the mint leaves, cloves and cinnamon sticks.

Pour the mixture in a pitcher. Stir in the wine, cider, orange juice and mix well. Add the apples, oranges and peaches. Refrigerate overnight.

Serve with ice.

Photos Courtesy Of: imcountingufoz , norwichnuts and nicolaitan